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5 from 1 vote

Baked Lebanese Meatballs with Aubergines and Tomatoes

Delicious easy recipe for baked meatballs with aubergines and tomatoes
Course Dinner
Cuisine Lebanese
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 4 people
Calories 297kcal
Author Marita

Ingredients

  • 3 aubergines medium size, peeled and cut into slices
  • sea salt
  • extra virgin olive oil
  • 250 gr minced lamb if you like more meat up the quantity to 450 gr
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cinnamon
  • 6 large tomatoes sliced
  • 1 handful chopped parsley
  • more parsley to garnish

Instructions

  • Sprinkle aubergines with salt and leave in a colander for an hour to draw out the water and bitterness
  • Brush each side of the aubergines with olive oil and then grill until golden brown. Set aside
  • In a bowl mix together the spices and lamb. Shape into small flattish balls.
  • In a large oven dish place a tomato slice, then an aubergine slice followed by a meatball.
  • Repeat arranging them in a spiral.
  • Place in the oven at about 180 degrees Celsius for 40 minutes.
  • Sprinkle with some fresh parsley before serving.

Nutrition

Calories: 297kcal | Carbohydrates: 28g | Protein: 15g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 46mg | Sodium: 344mg | Potassium: 1368mg | Fiber: 13g | Sugar: 17g | Vitamin A: 1619IU | Vitamin C: 33mg | Calcium: 65mg | Iron: 2mg